Atividade antagonista de Lactobacillus brevis e Bifidobacterium lactis contra Streptococcus mutans e sua viabilidade na forma livre e microencapsulada em goma de mascar.

Abstract

The lactic acid bacteria (LAB) are a group of micro-organisms that have as main characteristic in common the ability to ferment sugars, producing lactic acid as a major product or as only product of its fermentative metabolism. Some species of BAL, especially those belonging to the genera Lactobacillus and Bifidobacterium, have potential probiotic, being able to confer beneficial health effects of the host, once eaten alive and in adequate quantities. Among the advantages brought about by the ingestion of probiotic bacteria can cite population growth in the intestinal microbiota, the antagonistic activity against pathogens and enhancing the immune system. Furthermore, studies have shown that many BAL have the capacity to assist in the treatment of certain pathologies, such as improving the digestion of lactose lactose intolerant individuals in the treatment of diarrhea, to promote the reduction of cholesterol and for the prevention of caries. The occurrence of caries occurs due to the formation of a cavity in the tooth surface caused by destruction of enamel protein by bacteria, especially Streptococcus mutans, as one of the micro-organisms related to this problem. Once show BAL is capable of inhibiting the cariogenic bacteria, it is interesting through food conveying aimed at preventing disease. Thus, the aim of this study was to determine the antagonistic activity of L. and B. brevis lactis against S. mutans and studying the viability of the bacteria applied in chewing gum microencapsulated by spray drying, in free form during the storage period in the range of 8 analyzed in 8 days, totaling 33 days. Both micro-organisms tested showed significant capacity to inhibit cariogenic bacteria when compared to oral antiseptic (chlorhexidine 0.2%), demonstrating the influence of bacteriocins in antagonism by sensitivity to proteolytic enzymes. Microencapsulation was effective because the viability of the bacteria was retained after the process. During the storage of chewing gum and free of bacteria added micoecapsuladas, changes were observed in the viability of the same. In the case of B. lactis viability was satisfactory after the period in the case of microencapsulated bacteria, with count greater than 8 Log CFU. mL-1, but with unsatisfactory in the case of bacteria free, which declined almost total viability. As for L. brevis the viability of micro-organism both free and microencapsulated remained high, reaching 33 days with score greater than 8 Log UFC. mL-1.